As gardens and markets burst with the promise of early summer, these strawberry rhubarb muffins with crumble topping are a perfect way to capture the essence of the season.
This recipe, courtesy of Siúcra, is perfect for summer breakfasts, delightful brunches, or a comforting afternoon treat, celebrating two of nature’s most beloved seasonal stars.
These light, fluffy muffins are studded with vibrant fruit and crowned with a golden, buttery crumble, promising a delightful balance of sweet and tangy in every bite. They are also an ideal choice for home bakers looking for an easy-to-follow recipe that yields impressive results, perfect for sharing with family and friends or enjoying a quiet moment.
Strawberry rhubarb muffins with crumble topping
Ingredients
For the muffin mixture
90g Siúcra Granulated Sugar
90g Siúcra Light Golden Brown Sugar
3 eggs
100 g butter, melted
1 tsp baking powder
0.5 tsp vanilla extract
Peel from 1 lemon
400 ml strong bread flour
100 ml natural yoghurt
150 ml milk
About 10 strawberries, chopped
2 rhubarb stalks, chopped
For the crumble topping
50 g butter
60g plain flour
90g Siúcra Demerara Sugar
1 tsp crushed cardamom
Instructions
Beat the eggs and sugar until fluffy.
Mix in the melted butter, milk, yoghurt and vanilla extract.
Carefully fold in the flour with the lemon peel. Stir until the mixture is smooth.
Carefully mix the chopped strawberries and rhubarb into the mixture.
Fill muffin pans to about two-thirds with the mixture.
Combine all the ingredients for the crumble topping until crumbly and divide evenly over the muffin mixture.
Bake in the centre of the oven at 200°C for 20-25 minutes.
